Quincy AOC

Wine production in Quincy dates to at least 1120, when Pope Calixtus II referenced Quincy wines in an official papal bull. Sauvignon Blanc was introduced to the area by monks of Cîteaux Abbey during the medieval period, and viticulture may extend as far back as Celtic Gaulish times. Like much of France, the appellation was devastated by phylloxera in the late 1800s, and vignerons organized replanting efforts beginning in 1885. A post-World War II decline followed as winemakers shifted to cereal crops, and neighboring appellations Sancerre and Pouilly-Fumé grew to dominate the region's reputation. A meaningful revival began in the 1990s, and Quincy has steadily reclaimed recognition as one of France's historically significant wine zones.

• Papal documentation of Quincy wines dates to 1120 under Pope Calixtus II
• Sauvignon Blanc planted by monks of Cîteaux Abbey in the medieval era
• Phylloxera devastated the appellation in the late 1800s; replanting began in 1885
• Revival and renewed critical attention began in the 1990s

Quincy sits on a plateau overlooking the Cher River valley on the right bank of the Cher, a tributary of the Loire. The appellation spans the communes of Quincy and Brinay in the Cher department, positioned between the cities of Bourges and Vierzon. Soils are sandy and gravelly at the surface, with limestone and clay at deeper levels, and a siliceous clay and gravel composition overall. The climate is continental to semi-continental, relatively warm and dry, with annual rainfall below 700mm, making it drier than most of the Loire Valley. The sandy topsoils cause fruit to ripen faster than in nearby limestone-dominated appellations, which translates directly into Quincy's signature fruit-forward character and softer mineral expression compared to Sancerre or Pouilly-Fumé.

• Right bank of the Cher River, between Bourges and Vierzon in the Cher department
• Sandy, gravelly topsoils over limestone and clay subsoils
• Continental to semi-continental climate with under 700mm annual rainfall
• Sandy soils accelerate ripening, producing more fruit-forward wines with less minerality than Sancerre

Quincy produces exclusively dry white wine, with Sauvignon Blanc as the primary grape. Sauvignon Gris is permitted as a blending component up to a maximum of 10%. As of 2018, 308 hectares of Sauvignon Blanc vines were planted across the appellation. The wines are described as delicate and fruity, showing aromas of grapefruit, acacia blossom, menthol, pepper, candied lemon peel, and exotic fruit. The sandy soils drive a fruit-forward profile that distinguishes Quincy from the more mineral-driven expressions found in Sancerre and Pouilly-Fumé. Quincy wines are best consumed young, within two to three years, though well-kept bottles can age four to ten years.

• Sauvignon Blanc is the sole permitted primary grape; Sauvignon Gris allowed up to 10%
• Only dry white wine is produced within the appellation
• Typical aromas: grapefruit, acacia, menthol, pepper, candied lemon peel, exotic fruit
• Best consumed within 2 to 3 years; capable of aging 4 to 10 years

Quincy was granted AOC status on August 6, 1936, making it the second AOC established in France after Châteauneuf-du-Pape and the first AOC in the Loire Valley. The appellation covers 330 to 346 hectares and is farmed by approximately 48 growers. The Cave Romane cooperative cellar represents producers in Quincy alongside those in Reuilly and Châteaumeillant. The standard permitted yield is 65 hl/ha, with a maximum of 75 hl/ha allowed. In 2006, the appellation produced 12,283 hectoliters, with 20% of production exported.

• AOC established August 6, 1936; second in France, first in the Loire Valley
• Approximately 48 growers across 330 to 346 hectares
• Yields capped at 65 hl/ha normally, 75 hl/ha maximum
• 2006 production: 12,283 hectoliters, with 20% exported